Raspberry Cream Crumble Recipe

Raspberry Cream Crumble

Recipe provided by The Pie Hole

• Level: Easy
• Yield: One 9-inch pie
• Total time: 3 hours 20 minutes (including cooling)
• Active time: 20 minutes

Ingredients

Filling:

• 2 eggs, preferably free range and organic
• 1 1/3 cups full-fat sour cream
• 1 teaspoon pure vanilla extract
• 1 cup sugar
• 1/3 cup unbleached all-purpose flour
• Pinch of sea salt

Crumble Topping:

• 1/2 cup sugar
• 1/2 cup unbleached all-purpose flour
• 1/4 cup (1/2 stick) unsalted butter

Pie Base:

• One 9-inch pie crust or a store-bought shell fitted into a pie pan
• 3 cups fresh or frozen raspberries, preferably organic
• Fresh whipped cream, to serve

Instructions

1. Preheat your oven to 350F and get ready to create a dessert that bursts with juicy raspberries and creamy bliss!
2. In a large bowl, whisk 2 eggs until pale and fluffy. Blend in 1 1/3 cups full-fat sour cream and 1 teaspoon pure vanilla extract for a silky base. Stir in 1 cup sugar, 1/3 cup unbleached all-purpose flour, and a pinch of sea salt until smooth and irresistible.
3. For the buttery crumble, mix 1/2 cup sugar, 1/2 cup unbleached all-purpose flour, and 1/4 cup unsalted butter in a bowl. Rub with your fingers or use a mixer until it forms coarse crumbs that clump when pressedpure topping perfection!
4. Fill your 9-inch pie shell with 3 cups fresh or frozen raspberries. Gently pour the creamy custard over them, then sprinkle the crumble evenly on top for that golden crunch.
5. Bake until the edges puff up, the crumble turns golden brown, and the center sets firmabout 1 hour. Your kitchen will fill with heavenly aromas!
6. Cool the pie completely to room temperature. Top with dollops of fresh whipped cream and slice into this crowd-pleasing masterpiece that'll have everyone asking for seconds.

Note: This recipe is provided by culinary professionals and has not been tested for home cooking.

Recipe courtesy of The Pie Hole, Vancouver, Canada